Method:
1) Melt butter in double boiler, remove from stove. Add yogurt, mix well.
2) Add egg yolks in 3 additions, mix well before each addition.
3) Mix cake flour and corn flour together, sift into the yogurt mixture in 3 to 4 additions, mix well before each addition.
4) In a separate clean bowl, add in egg white, start to beat at low speed then add in cream of tartar and sugar. Continue to beat at medium speed till soft peak.
5) Fold in egg white to the yogurt mixture in 3 additions, mix well before each addition (do not over mix).
6) Pour into a greased and lined pan, bake in preheated oven at 160C for about 50 – 60 mins in water bath.
7) Remove from mould after 10 mins and cool on wire rack completely. Keep in fridge and serve cool if you like.

Note:

I used an 8” round mould, the cake came out to be rather short. Suggest you use a smaller mould or double the amount in the recipe.

I would love to try out this recipe. Can you tell are step 1, 2 and 3 all done in double boiler and then removed from the stove to let cool while you prepare the egg white? How do you know if the cake is cooked? For greased and lined pan, do you mean greased the bottom of the pan and just lined the side of the pan?